BOSTON (February 25, 2008) - Le Cordon Bleu Schools North America today announced that it has appointed Medford resident Susan Antonelli as director of education at Le Cordon Bleu College of Culinary Arts in Boston.

Located in Cambridge, the Le Cordon Bleu College of Culinary Arts in Boston campus will continue the tradition of excellence associated with the city's most prestigious chef, the late Julia Child, who received an education in the culinary arts at the École- du Cordon Bleu in Paris. Classes will commence at Le Cordon Bleu Schools' 14 th affiliate school on April 7, 2008.

Prior to joining Le Cordon Bleu, Antonelli served as dean of students at Wheelock College in Boston, where she was a member of the President's Leadership Team and served as senior student affairs officer. Previously, Antonelli served as assistant dean for student development and director of student activities at Wheelock ; and as assistant director of academic advising at Emerson College. Antonelli earned a Master of Education degree from Harvard University Graduate School of Education and a Bachelor of Arts degree from Simmons College.

About Le Cordon Bleu College of Culinary Arts in BostonEstablished in January 2008, the Le Cordon Bleu College of Culinary Arts, Inc., a private two-year college, is approved by the Massachusetts Board of Higher Education to offer the Associate of Applied Science degree in Le Cordon Bleu Culinary Arts. The college is accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT) to award an Associate of Applied Science degree. The ACCSCT is a nationally recognized accrediting agency by the United States Department of Education. Le Cordon Bleu College of Culinary Arts in Boston occupies approximately 70,000 square feet in the historic Athenaeum Press Building located at 215 First Street in Cambridge, MA. For more information or to enroll, please visit www.BostonCulinaryArts.com.

The campus occupies approximately 70,000 square feet and includes several kitchen labs equipped with industry-current stoves, ovens, and food preparation equipment; lecture rooms and instructional kitchens; computer labs, a library, and a bookstore. A full-service, student-staffed fine dining restaurant called Technique will open in the spring of 2009.

About Le Cordon Bleu Schools North AmericaLe Cordon Bleu Schools North America is the largest provider of quality culinary arts education. Few institutions possess the distinguished reputation of Le Cordon Bleu, which established its first cooking school in Paris in 1895. For more information about Le Cordon Bleu Schools North America, go to: www.lecordonbleuschoolsusa.com.

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